Chocolate (English: chocolate, translated by Guangdong, Hong Kong and Macao: chocolate) comes from the originator of chocolate in Central and South America "xocolatl", which means bitter water. Its main raw material, cocoa beans, is produced in the narrow strip within the equator latitude 18. Chocolate began in Montreux, the last emperor of the Mexican Astica dynasty. Chocolate is rich in magnesium, potassium, vitamin A and theobromine, so it has a high energy value. For human beings, theobromine is a healthy anti-sedative ingredient, so eating chocolate can boost the spirit and enhance the excitement. In addition, cocoa contains phenylethylamine, which is rumored to make people feel in love.

Chocolate should be stored at room temperature (about 65438 08℃). If the package is not damaged, it can be stored for several months. Chocolate should be kept away from humidity and high temperature and kept at a relatively constant temperature. Chocolate should be kept away from moisture, otherwise it will cause caking. Chocolate can be stored in the refrigerator or frozen, but this will lead to the formation of a slightly white film on the surface of chocolate, which is cocoa butter, which will not cause chocolate to go bad, and the film will disappear after melting.

If we only eat a little chocolate every day, how can we store the endless chocolate?

1, you don't need to put chocolate in the refrigerator unless the room temperature is too high. The first factor to preserve chocolate is to keep it in a dry and cool place, avoiding direct sunlight.

2. Don't put chocolate in a place with a strange smell. Because many smells come from some volatile substances, most of which are fat-soluble. Chocolate contains more fat, so it is easier to absorb these volatile substances, and it is easy to stink.